Under Par Grill & Bar, 12079 Coronado Dr, Spring Hill, FL - Restaurant inspection findings and violations

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Business Info

Name: UNDER PAR GRILL & BAR
Type: Permanent Food Service
Address: 12079 Coronado Dr, Spring Hill, FL 34609
License #: 3700017
Total inspections: 7
Last inspection: 10/6/2011
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Inspection findings

Inspection Date

Type

Disposition
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed an uncovered electrical box......boxes in dining room area.For reporting purposes only.
 10/6/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions....in kitchen areas
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions....date marking unclearon ice machine filters.
 6/16/2011Routine - FoodInspection Completed - No Further Action
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine....ne3d quat strips.
  • Lights missing the proper shield, sleeve coatings or covers....above grill
  • Lights missing the proper shield, sleeve coatings or covers....above cook line prep table.
  • Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
 1/6/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands....before putting on gloves.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Lights missing the proper shield, sleeve coatings or covers....above grill
 9/9/2010Routine - FoodInspection Completed - No Further Action
  • Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Thermometers, gauges, test kits provided
  • Critical. Sanitizing temperature
  • Critical. Fire extinguishers - proper and sufficient
  • Critical. Electrical wiring - adequate, good repair
  • Critical. Employee training validation
 6/29/2010Food-Licensing InspectionInspection Completed - No Further Action
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Sanitizing concentration
  • Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
 6/22/2010Routine - FoodAdministrative determination recommended
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Sanitizing concentration
  • Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
 4/6/2010Routine - FoodWarning Issued

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